SPANAKOPITA (Spinach and cheese pie)
This spanakopita recipe is a simple healthy crowd pleaser. It is filled with loads of nourishing vitamins, antioxidants and minerals. It is a sure way for you to get your kids to eat some greens and their daily dairy intake!
It can be chopped and stored in the freezer, to be reheated at a later time or be a perfect part of a lunchbox.
Prep time: 30 mins Cook time: 45 mins
Total Time: 1 hour 15 min
- 1 bunch Silverbeet
- 250g baby spinach
- 6 shallots, finely sliced
- 75g Greek feta
- 200 g ricotta
- 75g haloumi, grated
- 1 tbsp chives, chopped
- 1 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- 1 tsp nutmeg
- 2 eggs
- 1 tbsp olive oil spread, melted
- 1 packet filo pastry
- ¼ cup basmati rice
- ½ lemon, juiced
- Olive oil
Preheat oven to to 180 degrees.
Combine the feta, ricotta and haloumi in a mixing bowl, adding the nutmeg, one egg (lightly beaten), a drizzle of olive oil.
In shallow pan, bring approximately half a cup of water to the boil and add the silverbeet and spinach, cook until the leave have softened and quantity reduces to about half its size.
Drain water from the pan, then remove the spinach and on a clean tea towel to remove excess water.
Return the pan to a medium heat add a glug of olive oil and saute the shallots until lightly browned.
Add the spinach back into the pan and gently stir through to combine for about one minute, season with salt and pepper then turn off the heat.
Add rice, spinach, chives, dill, mint and lemon juice to your cheese mixture and gently fold to combine. If the mixture feels a little dry add another drizzle olive oil, taste and add salt and pepper to season.
Brush the olive oil spread along the base and sides of a shallow baking dish, then layer three sheets of filo pastry, gently tucking in the edges into the corners of the dish.
Cutaway any excess pastry, leaving a 2-3cm lip over the edges, then lightly brush the filo pastry with more oil spread and then place in the oven until the filo is lightly browned.
Remove the dish from the oven and fill it with the spinach and cheese mixture and level.
Using another three sheets of the filo pastry, cover the top of the mixture and remove any excess pastry from the sides by tucking in or cutting away.
Lightly brush egg yolk over the pastry and place in the oven for 30-40 minutes, until the filo pastry is lightly browned.
Allow to rest for around 30 minutes before serving.
Serve each piece individually with a quarter of a lemon.